Herby Chicken & Bacon Burger

While the fries are baking, thinly slice the brown onion. Thinly slice the tomato into half-moons. In a large bowl, combine 1/2 the tomato and 1/2 the baby spinach leaves. Set aside.

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients) and a drizzle of olive oil. Season with salt and pepper. Add the chicken breast, turning to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook bacon, turning, until golden, 4-5 minutes each side. Transfer to a plate. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate and cover to keep warm.

TIP: Cook the chicken in batches if your pan is getting crowded.

TIP: Chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, brown sugar and water and mix well. Cook until dark and sticky, 3-5 minutes. Place the bake-at-home burger buns on a wire rack in the oven and bake until heated through, 3 minutes. Meanwhile, top the salad with a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.